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My favourite plant + my favourite tea flavour = the cutest Matcha Monstera Cookies! I’ve been dreaming up this cookie recipe and shape for a long time but couldn’t figure out how to go about making the cookies the perfect monstera shape. I also doubted that tahini and matcha would taste good together, but I’m glad I gave it a shot, because once again, my classic Maple Tahini Cookie recipe base has come to the rescue!
These Matcha Monstera Cookies come together in one bowl, and the recipe is vegan, gluten-free, oil free, refined sugar free and nut free. The flavour is beautiful and mildly sweet, and the matcha makes the cookies the perfect subtle green. I’ve learned through baking Chocolate Tahini Star Cookies and Tahini Teddy Grahams that the base dough is actually excellent for rolling and making cutout cookies. So, why fix something if it ain’t broke? Is that how the saying goes? Basically, I added in some of my favourite matcha and made monstera leaf cut outs and voila.
I’ll keep this short and sweet, but check out the original Maple Tahini Cookie recipe for more information about why this recipe works so well, and the Tahini Teddy Graham recipe for tips on turning the base recipe into cut out cookie perfection. As for the mold, I actually found a fondant cutter in the shape of a monstera leaf at a flea market. Talk about a coincidence, but for real I’ve been looking for a mold for about 7 months now (seriously!!).
This will work with any leaf shape however, or you can of course make these a regular cookie shape. P.S. I recommend using a culinary grade matcha for these Matcha Monstera Cookies so that you end up with a bold flavour that will actually shine in this recipe.
A mildly sweet matcha cookie with a snap, made with healthy fats and good for you ingredients. Vegan, gluten-free, oil free and refined sugar free. Perfect for spring and kid friendly too.
Ingredients
Scale
1 + 1/3 cup gluten free oat flour (I recommend using finely ground oat flour for best results)
1/2 cup runny tahini, or nut/seed butter of choice
Mix until a dough forms. It should be moist, not sticky, and easily rollable. Add additional oat flour as needed and roll out on parchment paper.
Roll dough about 1/4 inch in thickness and using a cookie cutter, cut out your desired shapes. Use excess edge dough and re-roll to continue until all the dough is cut.
Bake for approximately 5-6 min, keeping in mind the cookies will firm up after baking. Keep an eye on them to make sure they do not burn and remove from oven to a cooling rack to avoid burning. Let cool completely.
Hi, these look amazing! I have noticed that the base recipe for these (the maple tahini cookies) and the nutter butter cookies have the same base ingredients (seed/nut butter, maple syrup and oat flour) but just in different ratios. I was wondering if you could tell me the difference in the final texture of the cookies using the two ratios to help me determine which version to cook.
Thanks so much!
Hi Kirilly,
Although the core ingredients are similar (a fat, a sweetener, a flour) the ratios are different as each nut/seed has a different fat content and therefore different result in texture. You can find each cookie texture described in their own recipe blogpost and decide that way :) I couldn't really recommend one over the other--it would be completely up to your preference in flavours :)
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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